Dongpo Pork
Overview
The Spring Festival is coming, and it is indispensable to make some New Year dishes during the New Year. This Dongpo Pork is a must-make dish every year. In the past, it was made by my father. As a child, I watched with great interest, looking forward to the moment when the fragrant Dongpo Pork came out of the pot. My dad would pick up a piece of it as soon as possible to satisfy my craving. My mouth was full of oil. At this moment, my dad would always ask, is it delicious? With the meat in his mouth, he didn't bother to answer and just nodded. His mother smiled and said, eat slowly and don't burn it. The smell of meat in the room is the smell of Chinese New Year. Now, although I have learned how to make this dish, every time I go to my parents' house, I still like to eat Dongpo Pork made by my father~
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Ingredients
Steps
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Choose pork belly with skin on.
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Cut into even cubes.
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Boil an appropriate amount of water, add 4 grams of salt, and pour in the pork belly water.
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Pick up and rinse with cold water.
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Peel and wash the ginger, cut into thick slices, remove the beards and tails from the shallots, wash and tie them into knots. Prepare rice wine, soy sauce, and rock sugar.
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Apply a little cooking oil to the casserole, and spread the ginger slices and onion knots neatly on the bottom of the pot.
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Put the pork belly on top.
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Pour in Hakka Huanglao wine.
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Pour in soy sauce.
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Add rock sugar.
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Cover the pot, bring to a boil over high heat, then reduce to medium to low heat and simmer for 1 hour.
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Cook until a little soup remains.
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Put the pork belly into a bowl and pour the soup over the meat.
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Put it into the steamer and cover the Dongpo pork with a plate.
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Cover the pot, steam over high heat for 30 minutes, take out and place on a plate.
